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Answer :
Final answer:
The answer is False; food handlers should not prep raw meat, fish, and poultry alongside ready-to-eat foods as it poses a risk of cross-contamination which can lead to foodborne illnesses. So, the correct answer is option (b).
Explanation:
Cross-contamination is a serious issue in food safety. It occurs when bacteria from raw foods such as meat, poultry, seafood, and eggs are transferred to ready-to-eat foods. This transfer can happen when the same cutting boards, knives, or countertops are used without proper cleaning. Foods typically contain harmful microbes like Salmonella, which can easily infect produce and other foods consumed without further cooking, leading to foodborne illnesses.
To maintain a clean and safe food preparation environment, it's essential to consistently implement food safety practices. Wash hands with warm water and soap before and after handling raw foods. Separate raw foods in shopping carts, grocery bags, and refrigerators. Use different cutting boards — one for fresh produce and another for raw meats. Utensils and work surfaces should be cleaned thoroughly with hot soapy water. Employing a food thermometer helps ensure that foods are cooked to a safe internal temperature, minimizing the risk of bacterial presence.
When prepping food in a commercial environment, as during busy times in a deli or restaurant, caution must be taken to prevent cross-contamination. Even while multitasking, food handlers must not forget to clean their hands and work surfaces between tasks to maintain good hygiene and prevent the spread of bacteria.
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Rewritten by : Jeany
